Orecchiette with Sausage and Arugula
- Makes4 - 6 servings
- Cook Time30 minutes
- 4
A ragu of ground pork and wild fennel that we tasted in Sardinia served as the inspiration for this quick and easy pasta dish. Dry vermouth and citrusy lemon zest perfectly balance the richness of the Italian sausage and the pepperiness of baby arugula. Orecchiette, a coin-sized, saucer-shaped pasta, is ideal for catching flavorful bits of sausage, scallions and fennel seeds; if you can't find orecchiette, small shells and cavatelli work well, too.
Tip
Don't forget to reserve 1 cup of the pasta cooking water before draining the pasta. You will need it to build the sauce.
To access this recipe, you need to be a member.
Join Milk Street and get instant access to over 3,500 recipes for just $1.